9 June 2010

To celebrate "hump day" with a BANG I am joining in on the Foodbuzz Daily Specials once again. Today's feature on Foodbuzz is the professional mandolin such as the stainless steel commercial one featured at CHEFS™ catalogue. We're not talking about one of my favourite movies Captain Corelli's Mandolin that takes place on the island of Cephallonia (Kefalonia) in Greece or a musical instrument. We are talking about a mandolin, also spelled mandoline, the kitchen gadget that cuts fruits and vegetables into even and precise slices. No shopping channel required. They can be handy, especially for home chefs who want to present their food with a professional flair. Because the blades of a mandolin are very sharp, cooks should use one with care, and young children should never be allowed to handle a mandolin. Even with a safety guard, a mandolin can still take a chunk out of a finger.

I only recently purchased a mandolin within the last year and find that although I don't use it every day it is an invaluable tool in my kitchen especially when working with vegetables. Who doesn't love a crunchy potato chip for starters? I used to be the person years ago that could "scoff" down an entire bag of salt and vinegar chips within the span of a few minutes. The problem is that they are not the healthiest snack or accompaniment on the planet. As a world staple, potatoes are second in human consumption only to rice. As thin, salted, crisp chips, they are THE number one snack food.

In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. At Moon Lake Lodge, one dinner guest found chef Crum's French fries too thick for his liking and rejected the order. I'd have to say Crum was less than happy, OK pissed, and decided to rile the guest by producing French fries too thin and crisp to skewer with a fork. The plan backfired. The guest was ecstatic over the browned, paper-thin potatoes, and other diners requested Crum's potato chips, which began to appear on the menu as Saratoga Chips, a house specialty. The rest is history!!

Many adults, as well as children, need more vegetables in their diet. I for one could always use more varieties than my favourite salad greens. As part of the solution I started making veggie chips when L’il Burnt Toast was “knee high to a grasshopper”. Not sure if there is a more kid-friendly way to sneak those vegetables in and they are a fun and healthy way to spice up a meal. Using a variety of garden vegetables, oils and spices you can create a flavourful treat that the whole family will enjoy. If you can imagine, the beet chips were a favourite of both of ours!!! These veggie chips are a healthy alternative to that bag of potato chips.

Start with one pound of your favorite root vegetables...golden potatoes, sweet potatoes, yams, turnips, carrots, parsnips, plantain, cassavas and beets make wonderful and hearty vegetable chips. If you prefer you can peel the veggies to remove the skin however they are even healthier unpeeled so it is not a requirement.

When the veggies are sliced place them in a large bowl so the oil can be evenly coated over the vegetable slices. Various oils can be used when making vegetable chips. Olive oil, vegetable oil and canola oil are very popular however almost any cooking oil will do. The amount of oil you apply depends on the amount of vegetables you have prepared. Add only enough oil to provide a thin and even coat on each slice.

Spices add pizazz and chutzpah to your vegetable chips. Some people prefer a little sea salt or pepper while others enjoy the added taste of garlic powder, dill, oregano or chives. For hot and zesty chips try adding a combination of mild chili powder and hot red pepper flakes. Sprinkle your spices as sparingly or moderately as you like.

Spread the vegetable slices onto a baking sheet. Make sure to spread out the slices to allow each slice to cook fully. Avoid overlapping vegetables slices as this will prevent the vegetables from becoming crisp and will result in mushy or soft chips. For crisp chips you need to make sure your vegetables are thinly sliced, evenly coated in oil and individually spaced on the baking sheet.

Some of these vegetable chips are sweet and some are savoury making them a satisfying snack. Serve them alone and unadorned or with your favourite salsa, guacamole or a kid-friendly Ranch dip. Chips don’t just come in foil bags and they don’t need to be deep fried. They can be both tasty and healthy, and you can make them in the comfort of your own home. You can choose what to season them with and you need not worry about any crappy preservatives and random additives the bagged, store bought kind may have. You don’t even need fancy equipment to accomplish this. When you're yearning for potato chips, reach for these instead. They're healthier, tastier and cure your craving. Your kids will love you, I guarantee it!!!!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I'll have the raw veggies as well as those chips. Love the fact that you baked them. I will certainly have to get out my mandolin very soon!BTW...I've been fortunate enough to visit that gorgeous island in Greece-Cephallonia...and believe or not...it was the year they were filming that movie in the center of town. At that time we were completely oblivious to Nicholas Cage being there. Can you believe the coincidance and not even taking advantage of such a great moment. There must have been a reason?!?Nonetheless...fantastic memories.Ciao for now...out to buy beets;o)Flavourful wishes, Claudia

Val, I make these several times a week. I watch a little one who is autistic and on a special diet which means he's not permitted many "snack" type foods- he loves these treats! And so do my kids!xoxo Pattie

Oh, mandolins ... such a marvelous tool! While I've tried making fried chips before, baking chips is something not yet tried. Its overcast today here, so probably a perfect opportunity to give these a try. And ... I know that I'll get the best ones (sweet potato) all to myself. How fortunate is that?!

I got a mandolin a few years ago. Was my first"gourmet" tool. Love it. I like very much the veggie chips, but I never try with beet.I bet are delicious.Another thing, your new blog´s lay out is gorgeous.Congrats

These look awfully good and I have a mandolin. I guess that means I have no excuse not to try your recipe. I have uneven luck with crisping vegetables and if your method works I'll dub you queen of the universe :-). Have a great day. Blessings...Mary

These look fantastic. Thanks for refreshing my memory and inspiring me to make these again - and differently. I just got the notification of this post 2 seconds ago. When I was here last - it was probably up! This will be fun to make - and I LOVE beet chips. Haven't made them for about 4 years. That must change.That's what I love about blogging. The remembers, reminders, inspiration and information! I will make them very soooooon!Thanks, Val!:)Valerie

I bought a mandoline and after watching the CD that came with it on their company HQ in the Vosges region in France, and trying it a couple of times with mixed results, I kind of felt deflated about it; your post is encouraging me to try again and again until I use this pretty neat gadget to its full potential: veggie chips is a great way to start!

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.